Halal Food

Halal Food

A History

Armanios, Febe (Associate Professor of History, Middlebury College); Ergene, Bogac (Professor of History, University of Vermont)

Oxford University Press Inc

07/2018

400

Dura

Inglês

9780190269050

15 a 20 dias

An overview of the historical and legal roots of halal (permissible) and haram (impermissible) foods in the Islamic tradition and how these are viewed in societies today.
Acknowledgments Abbreviations Glossary A Note on Transliteration Introduction Chapter 1. Rules Chapter 2. Meat Chapter 3. Slaughter Chapter 4. Intoxicants Chapter 5. Business Chapter 6. Standards Chapter 7. Manufactured Products Chapter 8. Wholesome Chapter 9. Cuisine Chapter 10. Eating Out Conclusion Appendices Notes Bibliography Index
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